Breast cancer is one of the leading causes of cancer incidence and mortality in many countries worldwide although there is considerable geographic variation. Diet is thought to impact risk of developing breast cancer but identifying specific dietary...
Oxidative stress seems to play a role in many chronic diseases, such as cardiovascular diseases, diabetes, and some cancers. Research is always looking for effective approaches in the prevention and treatment of these pathologies with safe strategies...
Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In Western countries, soybeans have been introduced about a hundred years ago and recently they are mainly used for surrogate foods production. Soy and soy foods...
Soy protein isolate (SPI) and insoluble soy flour polymeric carbohydrates have been reacted with sodium periodate for the specific oxidation of vicinal –OH groups to investigate the reactions involved in this approach to soy flour adhesives. Th...
While epidemiological studies performed in Asian countries generally show that high levels of dietary soy are associated with reduced breast cancer risk, studies in Western countries have typically failed to show this correlation. In an attempt to mo...
The low rehydration properties of commercial soy protein powder (SPI), a major plant−based food ingredient, have limited the development of plant−based foods. The present study proposes a treatment of soy lecithin modification combined wi...
The Soy Moratorium is an initiative to reduce deforestation rates in the Amazon biome based on the hypothesis that soy is a deforestation driver. Soy planted in opened areas after July 24th, 2006 cannot be commercialized by the associated companies t...
Protein constitutes the primary nutrient in soy, and its modifications are intricately linked to the properties of the soy milk powder. This study employed six main commercial enzymes (bromelain, neutrase, papain, trypsin, flavourzyme, and alcalase)...
The association between soy food and soy isoflavone intake and cardiovascular disease (CVD) risk is uncertain, especially in women. We aimed to investigate this association in Korean women. We analyzed data from the Korean Genome and Epidemiology Stu...
Soybean is the most economically important legume globally, providing a major source of plant protein for millions of people; it offers a high-quality, cost-competitive and versatile base-protein ingredient for plant-based meat alternatives. The heal...
The hypocholesterolemic effect of soy is well-documented and this has led to the regulatory approval of a health claim relating soy protein to a reduced risk of cardiovascular disease (CVD). However, soybeans contain additional components, such as is...
Complications associated with chronic kidney disease (CKD), which involves kidney inflammation, are a major health problem. Soy protein isolate (SPI) reportedly inhibits CKD exacerbation; however, its detailed action mechanism remains obscure. Theref...
Soy molasses is rich in oligosaccharides like sucrose, stachyose, and raffinose, with stachyose and raffinose being functional oligosaccharides. Harnessing soy molasses for the production of functional soy oligosaccharides (FSO) can significantly ele...
The various beneficial effects of soybeans, which are rich in phytochemicals, have received much attention because of increasing health awareness. Soy milk that has been fermented using lactic acid bacteria has been used to prepare cheese-like produc...
Soy-based emulsifiers are currently extensively studied and applied in the food industry. They are employed for food emulsion stabilization due to their ability to absorb at the oil–water interface. In this review, the emulsifying properties and the...
Soy occupies the largest area of agricultural land in Brazil, spreading from southern states to the Amazon region. Soy is also the most important agricultural commodity among Brazilian exports affecting food security and land use nationally and inter...
In the first half of the twentieth century, scientific communities worldwide endeavored to diminish dependence on expensive and scarce animal fibers like wool and silk. Their efforts focused on developing regenerated protein fibers, including soy, ze...
The global market for plant-based drinks is experiencing rapid growth driven by consumer demand for more sustainable diets, including vegetarian and vegan options. Soy beverages in particular are gaining popularity among individuals with lactose into...
The use of animal models in fundamental or pre-clinical research remains an absolute requirement for understanding human pathologies and developing new drugs. In order to transpose these results into clinical practice, many parameters must be taken i...
Sustainable polymers have attracted interest due to their ability to biodegrade under specific conditions in soil, compost, and the marine environment; however, they have comparatively lower mechanical properties, limiting their widespread use. This...
Soy protein isolate (SPI)–soy isoflavone (SI) complexes were prepared via a pH-driven method at varying SI concentrations (0–7.0 mg/mL) to study their interactions and to analyze the structural and functional characteristics of the comple...
Emerging natural-based polymers and materials progress and new technology innovations open the way for unique food products with high nutritional value development. In this regard, oleogel may be essential in replacing fatty acids from food products....
Considering the need for functional foods and the use of by-products of the food industry, a potentially functional ice cream was developed, using soy extract, soy kefir and dehydrated jaboticaba peel. Five ice creams were produced using soy kefir (K...
Soy sauce contains a series of biogenic amines (BAs) which is a kind of bioactive organics relating to food quality and safety. High concentration of BAs may lead to remarkable physiological and toxicological influences on human bodies, including hyp...
Renewable resources and their byproducts are becoming of growing interest for alternative energy. Here, we have demonstrated the use of Arkansas’ most important crop, soy, as a carbon precursor for the synthesis of carbonized activated materials for...
Soy protein isolate (SPI) is green, high-yield natural plant protein, which is widely applied in industry (packing material and adhesives) and tissue engineering. It is meaningful to improve the antibacterial property of soy protein isolate to fabric...
Background/Objectives: Soy foods and isoflavones are inversely associated with cognitive decline; however, randomized controlled trials (RCTs) show mixed results. Fermented soy contains bioactive compounds not found in unfermented soybeans, such as p...
The role of soy isoflavones, which are an example of functional food, is increasingly emphasised in the context of multiple diseases, including those related to fertility. One of the most common causes of female infertility is polycystic ovary syndro...
Epidemiological studies have revealed that high consumption of soy products is associated with low incidences of hormone-dependent cancers, including breast and prostate cancer. Soybeans contain large amounts of isoflavones, such as the genistein and...
Soy protein intake is known to cause microbiota changes. While there are some reports about the effect of soy protein intake on gut microbiota and lipid metabolism, effective timing of soy protein intake has not been investigated. In this study, we e...
Soy isoflavones, at adequate dosages, have estrogenic and anti-thyroidal effects in animals and humans, which can either be beneficial or adverse, depending on the consumer’s physiological status. Hence, this study presents an assay of soy isof...
This study aimed to investigate the effect of hydrolyzed soy protein isolate (HSPI) as a plasticizer in the soy protein mixture-wheat gluten (SP-WG) extrudates on its structural and mechanical properties during high moisture extrusion. Those SP were...
A new high γ-aminobutyric acid (GABA) producing strain of Bacillus cereus was successfully isolated from soy sauce moromi. This B. cereus strain named KBC shared similar morphological characteristics (Gram-positive, rod-shaped) with the referen...
The production of soy is one of the most important economic activities in the Brazilian Amazon, though the expansion of this industry has come at the cost of huge swaths of forest. Since 2006, the private firms that buy and trade soybeans globally ha...
Melanoidins, generated during the Maillard reaction in soy sauce fermentation, have potential health benefits due to its excellent bioactivity. This study aimed to investigate the antioxidant contributions and structural characteristics of melanoidin...
The present study evaluated the feasibility of replacing soy protein isolate with collagen and plasma proteins, either individually or in combination with κ-carrageenan, xanthan gum, and sodium tripolyphosphate, in an emulsion-type pork sausage...
To prepare a low-formaldehyde soy-based adhesive with good water resistance, phenol-formaldehyde modified with glutaraldehyde (PFG) with lower free phenol and free formaldehyde contents was used to cross-link the soy-based adhesive. The results showe...
The special properties of soy preparations make them common additives for food production and can be dangerous for sensitive individuals. Our aim was to check consumers’ awareness of potential risks of soy preparations added to numerous food pr...
Soybean meal (SBM) is a prevailing plant protein supplement in animal diets because of its nutritional value and availability. This review paper explores the significance of SBM and processed soy products, emphasizing their nutritional and bioactive...
The aim of this work was to clarify the formation of ethyl carbamate (EC) and its influence factors throughout the production process of Cantonese soy sauce. The results showed that EC was not detected in the koji-making and early moromi fermentation...
Soy-based adhesives have attracted much attention recently because they are environmentally safe, low cost, and readily available. To improve the gluability and water resistance of soy-based adhesives, we prepared an enzyme-treated soy-based adhesive...
Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, namely koji molds, halophilic lactic acid bacteria, and salt-tolerant yeast. The delicate balance between tast...
Obesity is a pediatric epidemic that is more prevalent in children with developmental disabilities. We hypothesize that soy protein-based diets increase weight gain and alter neurobehavioral outcomes. Our objective herein was to test matched casein-...
Soyfoods have long been recognized as sources of high-quality protein and healthful fat, but over the past 25 years these foods have been rigorously investigated for their role in chronic disease prevention and treatment. There is evidence, for examp...
Whether eaten, drank, or taken in the form of supplements, soybean has been a part of the human diet for centuries. The dietary use of soybean has been extensively proven to be beneficial for human health, protecting against a wide range of chronic d...
Monoamine oxidase (MAO) oxidizes neurotransmitters and xenobiotic amines, including vasopressor and neurotoxic amines such as the MPTP neurotoxin. Its inhibitors are useful as antidepressants and neuroprotectants. This work shows that diluted soy sau...
Background: Soy intake has been proposed as a protective factor for breast cancer, especially when exposure occurs early in life. Mammographic density (MD) is a strong predictor of breast cancer risk, but evidence linking soy intake at specific life...
Partial substitution of flour with soy protein isolate in bread making increases the protein content and nutritional value of baked goods as it contains more lysine than wheat flour. However, changes in the bread recipe alter the pH and amino acid co...
Soy sauce is a common condiment that has a unique flavor, one that is derived from its rich amino acids and salts. It is known that excessive intake of high-sodium food will affect human health, causing a series of diseases such as hypertension and k...
Soy consumption is associated with health benefits, mainly linked to the ability of the intestinal microbiota to metabolize the glycosylated isoflavones into more bioactive compounds, such as equol. Because Bifidobacterium pseudocatenulatum INIA P815...
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